Provencale Sauce (Sauce Provençale)
Chef Paul's La Petite France, 1975
30 minutes — 4 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
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InstructionsChop shallots (or onion) and garlic finely. Peel tomatoes and remove seeds. Dice the tomatoes. Melt the butter in a saucepan and add the olive oil. Saute the shallots until they are cooked, then all the other ingredients should be added and mixed slightly and simmered for 15 minutes. |
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